VEGAN tomato soup

Ingredients

1. 5-6 baby tomatoes
2. 1 cup vegetable stock
3. 1 potato
4. enoki mushroom
5. salt
6. pepper
7. thyme
8. 2 cloves garlic
9. dried oregano
10. vegetable oil
11. 1 tbsp chilli sauce

Steps

1. Slice baby tomatoes into 2, place on top of oven pan. drizzle with 1-2 tbsp of vegetable oil. sprinkle with salt, pepper, thyme

2. Dice potato, place on oven pan, drizzle with oil.

3. Roast both of the above in (preheated) oven for 15-20 minutes

4. Move roasted tomatoes into a boiling pan, toast for 2 minutes, insert 1/4 cup of vegetable stock, stir

5. Blend the roasted tomatoes and vegetable stock using mixer/blender

6. Place back the blended tomatoes into boiling pan, let simmer for 4-5 minutes

7. (meanwhile) place the roasted potatoes into a frying pan. add a pinch of salt, pepper, and chilli powder. toast until brown and tender

8. After boiling, insert the potatoes into the soup, add 1 tbsp chilli sauce, then stir. add more salt, pepper, n oregano if taste isn’t perfect yet. addition of vegetable stock powder is really recommended for a more savoury flavour.

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